Gambas al Ajillo (Spanish Shrimp with Garlic)
Servings
2Serving size
4 ounces shrimp with sauceThis recipe can easily be multiplied or divided in two to serve 1. This recipe keeps well for about 24 to 48 hours in the refrigerator.
Serve with Saffron Rice or Saffron Rice – Low Sodium Version or Brown Rice or Cilantro Rice or Cilantro Rice – Low Sodium Version or Oregano Rice
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Serve with Herbed Zucchini or Sauteed Spinach with Roasted Garlic or Warm Zucchini, Basil and Tomato Salad or Yellow Squash with Red Peppers or Catalan Spinach
Serve with Low Sodium Saffron Rice or Saffron Brown Rice or Saffron Rice
AND
Serve with Catalan Spinach or Herbed Zucchini or Parmesan Zucchini or Sauteed Spinach
Ingredients
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 8 clove Garlic, raw (thinly sliced) |
| 1/4 cup White wine |
| 2 tsp. Olive oil |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 tsp. Red Pepper Flakes (optional) |
| 2 tsp.. Unsalted butter |
| 1/2 tsp. Paprika |
Instructions
Place the shrimp in a small skillet. Arrange them so that they form a single layer across the bottom of the pan.
Arrange the sliced garlic evenly across the top of the shrimp.
Add the white wine, olive oil, salt, pepper, red pepper flakes, and lemon juice.
Cut the butter into 4 pieces and place in a square evenly on top of the shrimp and garlic.
Place the skillet in the oven.
Bake for 12 to 14 minutes.
Remove and sprinkle the paprika across the top of the shrimp.
Serve.
Serve this recipe with one of these starch side dishes.
Low Sodium Saffron Rice
In a medium sauce pan, heat the water, salt, saffron and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Saffron Brown Rice
Place the water and the saffron in a medium saucepan. Stir and bring the water to a boil. Add the salt, pepper, and rice, stir, then reduce heat to a simmer. Add the carrots, stir, and cook, partially covered, for 30-35 minutes. Add the frozen peas and stir to incorporate.…
Saffron Rice
In a medium sauce pan, heat the water, salt, saffron, and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
AND
Serve this recipe with one of these vegetable side dishes.
Catalan Spinach
Place the olive oil in a large skillet over medium heat. Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned. Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This dish is a staple of all tapas bars in Spain and around the world. I have had good and I have had bad and sometimes I’ve had versions that are really fantastic. The bad generally is just a pool of greasy butter with some garlic and shrimp. The really fantastic is much more subtle than that.
Don’t get me wrong. Butter is OK, but too much of any ingredient is, well, too much. This version has a great balance between the butter, olive oil, lemon juice and wine. The 1/4 teaspoon of red pepper flakes is for the faint of heart and if you like your food a bit spicier, 1/2 teaspoon or more will do the trick.
This is the place to use the best quality olive oil you have. The fruitiness and flowery flavor of a good extra virgin oil will really come through.
Paprika is an interesting ingredient. In Spain I have seen chefs completely dust dishes with a coating of paprika that almost obscures the plate. It is also up to you, but again, too much of a good thing is just that: too much.